Jalapeno Mustard

Serves:

Ingredients:

2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves
- peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalpeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine

Method:

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes.
Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth.
Stir the puree into the mustard.
Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally.
The mustard will thicken slightly on cooling.
Refrigerate, covered.
Makes about 1 pint